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Acidity: The acidity is one of the basic components of the balance of wine. It makes the wine its freshness. In its absence, the wine is soft. Too much acidity, we say that wine is green. The acidity reduces the perception of sugar, and vice versa.
Alcohol: Alcohol is a fundamental and essential component of wine. At the nose, alcohol contributes to the bouquet of wine. In the mouth, alcohol reduces the bitterness and acidity. In offset the bitterness of wine, alcohol may give an impression of sweet wine if the acidity is low. A wine without alcohol, wine is sour (or vinegar). According to the sensation left by alcohol on its presence to qualify ranging from low to very hot.
Animal: aromatic character that comes from the development of tertiary aromas during the ageing in bottled. It may be leather, fur, game, venison,…
Appellation: Designation of legal place of production of a wine. Each producing country has such legislative system regulating the production of wine. The first appellation system was developed in France, which has inspired other producing countries. The appellation is primarily a specific geographic area, and sometimes a tradition indicating which wine grapes are a component of wine.
Aromas: The aromas are all constituents of a fragrant wine, appreciated as much by olfaction (the nose), by reverse olfaction (smell rising from the mouth to the nasal cavity). The aromas are the richest and most complex characteristic a wine has that to offer, and the most interesting to analyze.
Appearance: The aspects of wine are the visual characteristics other than those concerning the color and hue. This will be the specificity of the brilliance and transparency. A wine can be clear, be slightly veiled, be characterized by the presence of crystals, or have a small deposit.
Body: The body is mainly associated with red wines and refers to create the impression in the mouth by a balance between the tannins and alcohol. Wine are characterized has medium body, full body, etc. Bitter: The bitterness is an important characteristic of wines that will come balance impressions caused by sugar in white wines, and alcohol. The bitterness of wine comes from tannins in the skin of grapes. It can also come in wood barrels in which some wines have been produded.
Chemical: aromatic character that comes from the development of tertiary aromas during the ageing in bottle. It may be tar, solvents, ether, sulphur, varnish,…
Evolution: The evolution refers to the degree of maturity that the wine has reached since its bottling. The pace at which different wines evolve depends on the grapes that make it up and vinification method used. after aging, the degree of acidity of a wine decreases, the tannins become more silky, while the level of alcohol remains stable. By letting age a wine, you want to improve the balance between these three components, while enabling the development of tertiary aromas. However, in doing so we lose a part of primary aromas. That's why young wines are often considered "on the fruit." Evolution of a wine will be describe as, young, ready to drink, at its apogy, on the decline,…
Fermenté: characteristic aroma that comes from the development of secondary aromas during the fermentation of wine. It can be yeast, bread, brioche,…
Floral: characteristic aromatic of wine that comes from primary odours in the grape. It can be any flavor reminiscent of flowers such as roses, peonies, lilies, violet,…
Fruity: characteristic aromatic that comes from primary odours of grape. It can be any flavor reminiscent of fruit such as cherries, strawberries, cassis, blackberries,…
Intensity (visual): visual intensity is the strength or depth ofthe color of the wine or hue of wine. A wine may be purple, very clear, very deep.
Lacté: characteristic aroma that comes from the development of secondary aromas during the fermentation of wine. These aromas can of milk, butter, yogurt, etc.…
Length: The length of a wine is the extent of the persistence in the mouth of aromas after swallowing. More a wine is rich in aromas, the more it is dense, and the more it will wallpaper the inside of the mouth and thereby prolong the stimulation of our gustatory and olfactory senses. The length of a wine can be short or very long, even infinite in the case of some remarkable wines. Indeed, a long persistence in the mouth is normally the prerogative of fine wines. Pastry: characteristic aroma that comes from the development of tertiary aromas during the ageing in bottle. It can is aroma of honey, almond paste, praline,… Spicy: aromatic character which comes either from the primary grape smells, or the development of tertiary aromas during the ageing in bottle. In the first case, it will be pepper, garigue, nutmeg,… And in the second case, it will be clove, cinnamon, camphor…
Mineral: aromatic characteristic of wine that comes from primary odours ingrape. It can be any flavor recalling the stone rifle, chalk, flint,…
Sugar: The presence of residual sugar is the prerogative of some soft white wines. Sugar thus alter the balance between alcohol and acidity. The more the sugar level is high, the more alcohol will be important to avoid the wine to be too syrupy.
Tannins: The tannins are an essential component of red wine. They are considered as the pillar or the backbone of wine. It is the tannins that create the sensation of astringency and tightening of the mucous membranes of the mouth. In wine, the tannins are balanced with acidity on the one hand, and alcohol on the other. The tannins are present more or less depending on the type of grape and wine-making methods used in the making of wine. The tannins of a wine soften as it is gaining in maturity, primarily in the barrels, and then when aging in the bottle. The tannins are herbal substances from the skin of grapes, stalks and seeds. A tannins can also come from the wood barrels in which some wines are kept. The tannins are with acidity and alcohol, one of the factors that allow the wine to be aged several years in bottle. Some fine wines are considered too young when the presence of their tannins will be just too strong, and that they did not yet merged to become coulants or gouleyants.
Torrefied: characteristic aroma that comes from the development of tertiary aromas during the ageing in bottle. It can be cocoa, smoke, coffee, tobacco, caramel,…
Vegétal: characteristic aroma wine that comes from primary odours of grape. It can be any flavor like plants, cut hay, grass, fern, tomato plant,….
Venison: aromatic character that comes from the development of tertiary aromas during the ageing in bottle. It is aroma of musk. Vintage: The year written on the label of a wine and indicating the date of the harvest of grapes that were used to produce it. Previously, because of vinification methods that were more rudimentary, a difference of vintage could lead to significant variations in the quality of wines produced, especially in northern countries like France. That is why the concept of vintage becomes so important. Today, producers are successful even in difficult years to produce quality wines very consistanly. Moreover, in some countries such as Italy, Australia, South Africa or California, the climate remains constant and always favorable. Therefore, differences in vintages are less important as they once were. The good vintages are still very important for wine tasters. Given the quantity of wine available, why not use the vintage to guide our choices to one or the other region.
Woody: aromatic character of a wine that was produced in wooden barrel. These characters may be vanilla, new wood, burned wood, resin, hazelnuts, pine, cedar,…
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